Great Wall

Food wasn't stored covered or protected from contamination.

Food or containers weren't labeled as required.

Equipment & utensils, air-drying required (c).

Observed raw fish stored directly in ice water in reach-in cooler.

Observed improper separation of raw animal foods and ready-to-eat/fully cooked foods throughout facility; raw beef stored above house made sauces in cookline reach-in, raw fish and shell eggs stored above tofu in back reach-in, etc.

Observed improper hot holding of potentially hazardous TCS food (fried rice at 96F) stored on the countertop.

Observed cleaning chemicals stored above clean dishes in back dry storage area.

Observed front hand wash sink in the kitchen with no soap available.

Observed back hand wash sink with no paper towels available.

Observed no bodily fluid clean up kit for facility.

Observed almost no foods at all bearing date markings throughout facility.

Observed employee on cook line placing bean sprouts on a plates about to be served to customer with bare hands.

PIC unable to demonstrate knowledge to have active managerial control and train employees on food safety not met due to the violations observed during this inspection.

Observed certified food safety manager not fulfilling duties; unable to assess training needs of employees.

Observed containers of food/spices throughout the facility (on counters, within coolers) stored uncovered while not in use.

Observed large metal pot containing cooked meat stored directly on floor in the walk in cooler.

Observed improper separation of raw animal foods and ready-to-eat/fully cooked foods; raw pork and raw beef stored above cabbage and sauces in the walk-in cooler, raw eggs stored above bean sprouts and sauces below the prep top cooler.

Observed improper cold holding of potentially hazardous TCS foods (sliced green onion in prep top cooler, cooked spinach and cooked zucchini in reach-in cooler). See temp log.

Observed improper hot holding of potentially hazardous TCS food (house made beef broth at 120F stored on the countertop.

Observed several large, deep containers of house made beef broth and bean paste soup in the walk-in cooler that did not cool from 135F to 70F within 2 hours. Per PIC, foods had been cooling for 3-4 hours. Beef broth was temping at 113F, 89F, 75F and bean past soup was 99F.

Observed house made kimchi, kimchi, chicken kimchi with held past the 7 day expiration; label indicated it was prepared on 11/24.

Observed sanitizer spray bottle greater than manufacture's recommendations for food contact surfaces of 200ppm. PIC and inspector test strip read 400ppm. COS: PIC remade sanitizer.

Observed bottle of spices stored in direct contact with cans of butane and below employee personal medications.

Observed house-made sweet/spicy sauce (labelled salsa para nudo negro) bearing no expiration date. PIC stated it had been made the week prior.

Observed old inspection report posted and not the current report with a score of 47.

Observed white/blue fuzzy, mold-like growth on bulbs of peeled garlic and on sweet potatoes stored in the walk-in cooler.

Observed raw shell eggs stored directly above house made sauces in the reach-in cooler.

Observed improper cold holding of potentially hazardous TCS food (shrimp, cut cabbage and cooked eggplant in the prep top cooler). See temp log.

Observed improper hot holding of potentially hazardous TCS foods (whole cooked fish, fish cakes, curry soup) stored on the counter top. See temp log.

Observed house-made soup, broths, and cooked pork neck that were not cooled form 135F to 70F within 2 hours; after 2 hours pork neck was 95F and after 4 hours cabbage soup was 120F, beef soup 80F, fish cake broth 92F, and kimchi soup 99F.

Observed PIC lacking knowledge of foodborne illness risk factors.

Observed front hand wash sink in the kitchen blocked with numerous large pans of cooling food stored directly in front of it. Observed cloth rag stored in the basin of the back hand wash sink.

Observed cooked chicken wings, various house-made sauces and broths, cooked beef, cooked brisket, cooked rice, cooked pork neck, cooked pig feet with no date marking or an indication of 7 day expiration. Per PIC, all items had been cooked/prepped over the weekend or the week prior.

Observed several unlabeled working spray bottles of a toxic substance.

Observed certified food safety manager not fulfilling duties; unable to assess training needs of employees.

Observed employee personal drinks in re-usable containers stored on prep tables with facility food.

Observed containers of food/spices throughout the facility (on counters, within coolers) stored uncovered while not in use. Lives flies observed in kitchen.

Observed employee removed spray bottle from soiled trash bin and place onto a food prep table. After it was put back in the trash, an employee took it out again and put it back on the prep table. COS: Discussed either leaving it in the trash, or cleaning/and sanitizing bottle before use since it has been contaminated. PIC had employee sanitize prep table.

Observed cooling food stored directly on the ground in the kitchen. Observed food stored on floor in the walk-in freezer. COS: Pans of cooling food were discarded for cooling violations. PIC will need to reorganize freezer.

Observed cardboard box that previously held (and was labelled for) raw chicken used to store produce in the walk-in cooler.

Observed utensils stored in standing, room temp water in between use.

Observed clean dishes stacked wet.

Observed plastic spoons, to-go containers used as scoops in food containers throughout the kitchen. Observed scoop handles stored in direct contact with food.

Food wasn't cooled quickly enough after cooking.

Doors, windows or other openings weren't sealed well enough to keep pests out.

Non-food surfaces and equipment weren't kept clean.

Floors, walls, ceilings or fixtures were in disrepair or not cleaned often enough.

Observed house made sauce prepped 5/6/25 and radish kimchi prepped 5/24/25.

Observed several items in RICs covered while cooling. Per conversation, PIC was not monitoring cooling process.

When to wash (p).

Doors, windows or other openings weren't sealed well enough to keep pests out.

Non-food surfaces and equipment weren't kept clean.

Floors, walls, ceilings or fixtures were in disrepair or not cleaned often enough.

Observed house-made soup not cooled from 135F to 70F within 2 hours; after 2 hours the soup was 108F.

Food wasn't cooled quickly enough after cooking.

Food wasn't stored covered or protected from contamination.

Non-food surfaces and equipment weren't kept clean.

Floors, walls, ceilings or fixtures were in disrepair or not cleaned often enough.

Designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c).

Washing fruits & vegetables (pf).

Evidence of pests, or inadequate measures to keep them out.

Non-food surfaces and equipment weren't kept clean.

Designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c).